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For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 cup heavy whipping cream
1 jar (7 ounces) marshmallow fluff
For the Topping:
1 jar (7 ounces) marshmallow fluff
1/2 cup heavy whipping cream
Mini marshmallows (optional, for garnish)
Chocolate shavings or sprinkles (optional, for garnish)
Directions
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs and granulated sugar.
Stir in the melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Refrigerate the crust while you prepare the filling.
Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar, vanilla extract, and almond extract (if using), and beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Fold in the jar of marshmallow fluff until evenly distributed.
Pour the filling over the prepared crust and smooth the top with a spatula.
Refrigerate for at least 4 hours or until set.
Prepare the Topping:
In a medium bowl, combine the jar of marshmallow fluff and heavy whipping cream.
Beat until smooth and fluffy.
Spread the topping over the chilled cheesecake.
Garnish with mini marshmallows and chocolate shavings or sprinkles, if desired.
Serve:
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